Chef de Partie - Staff Dining

About the role

The Chef de Partie will be responsible for preparing and cooking staff dining meals to the highest quality standards at the St. Regis Al Mouj property. This full‑time, onsite position requires strict adherence to recipes, portion control, and food safety procedures while supporting the kitchen team during busy periods.

Key responsibilities

• Prepare special meals, cold foods, and substitute items according to recipes and presentation standards.
• Regulate temperature of ovens, broilers, grills, and roasters; monitor food quality and quantity throughout service.
• Pull items from freezer storage, thaw them safely, and maintain accurate food logs.
• Ensure proper portioning, arrangement, garnish, and adherence to food preparation checklists.
• Communicate menu specials, out‑of‑stock items, and excess food usage to the Chef and service staff.
• Assist in hiring, training, scheduling, and evaluating kitchen staff as needed.
• Follow all company safety, security, and uniform policies; report maintenance issues and unsafe conditions.

Required profile

• Technical, trade or vocational school degree in culinary arts or related field.
• Minimum of 3 years of relevant kitchen experience, preferably in a hotel or resort environment.
• No prior supervisory experience required.
• Ability to stand, walk, bend, lift and carry objects up to 25 lb without assistance.